Black-Eyed Pea and Arugula Salad

Citrus Vinaigrette:

2 tablespoons olive oil

2 tablespoons raspberry vinegar

3/4 cup unsweetened orange juice

2 teaspoons grated orange zest

1 1/2 tablespoons finely chopped fresh parsley

Salt and pepper

Salad:

2 cups canned black-eyed peas, drained

1 cup low-sodium chicken broth

5 cups arugula

1 cup sliced seedless cucumber

1 small onion, minced

1 Asian pear, cut into large chunks

1/2 cup dried black currants or dried cranberries, soaked in brandy

1/2 red bell pepper, seeded and minced

1 pound cooked, peeled and deveined shrimp

For the vinaigrette: Whisk together the olive oil, vinegar, orange juice, orange zest, parsley and some salt and pepper in a small bowl. Refrigerate until ready to serve.

For the salad: Simmer the black-eyed peas in the chicken broth for 5 minutes. Drain and let cool to room temperature. In a large bowl, toss together the black-eyed peas, arugula, cucumbers, onions, pear, currants and red peppers. Toss with half of the citrus vinaigrette. In a separate bowl, toss the shrimp with the remaining dressing. Add the shrimp to the salad. Serve immediately.